Lebanese Knafeh Cheese Delight (Printable Version)

A Middle Eastern delicacy featuring creamy cheese and crispy shredded pastry with floral syrup.

# What You'll Need:

→ Cheese Filling

01 - 14 oz Akawi cheese (or unsalted mozzarella), soaked and drained
02 - 7 oz ricotta cheese

→ Pastry

03 - 9 oz kataifi (shredded phyllo dough), thawed
04 - 7 tbsp unsalted butter, melted

→ Syrup

05 - 1 1/4 cups granulated sugar
06 - 3/4 cup water
07 - 1 tbsp lemon juice
08 - 1 tbsp orange blossom water
09 - 1 tbsp rose water

→ Garnish

10 - 2 tbsp finely chopped pistachios
11 - 1 tbsp honey (optional, for drizzling)

# Directions:

01 - Set the oven to 350°F (180°C) to warm up.
02 - Soak Akawi cheese in water for several hours or overnight, changing water hourly to remove excess salt. Drain, pat dry, then shred or slice thinly.
03 - Mix the prepared Akawi (or mozzarella) with ricotta cheese in a bowl and set aside.
04 - Place thawed kataifi in a large bowl, gently separate strands, pour melted butter over, and toss until fully coated.
05 - Grease a 9-inch round baking dish. Spread half the buttered kataifi evenly at the bottom, pressing firmly to form a base.
06 - Distribute the cheese mixture evenly over the kataifi base.
07 - Cover with remaining buttered kataifi, gently pressing down to ensure even coverage.
08 - Bake for 30 to 35 minutes until the top is golden and crisp.
09 - In a saucepan, combine sugar, water, and lemon juice. Bring to boil, then simmer 8 to 10 minutes until slightly thickened. Remove from heat and stir in orange blossom and rose water. Let cool.
10 - Invert hot pastry onto serving platter immediately after baking. Pour half the cooled syrup evenly over it. Garnish with pistachios and drizzle honey if desired. Serve warm with extra syrup on the side.

# Expert Tips:

01 -
  • The contrast between shattered crispy phyllo and silky melted cheese feels like a small miracle happening in your mouth.
  • Orange blossom and rose water transform it from good to unforgettable, and your kitchen smells absolutely heavenly while it bakes.
  • It looks impressive enough for celebrations but comes together faster than you'd think, making you feel like a kitchen wizard.
02 -
  • Serve knafeh immediately after assembly—it firms up as it cools, losing that magical contrast between crispy exterior and warm stretchy cheese that makes it worth making in the first place.
  • The syrup must be cool or room temperature when you pour it on hot knafeh; this creates pockets of flavor absorption instead of the syrup running straight to the plate.
  • Akawi cheese absolutely must be soaked thoroughly; failure to do this results in an unpleasantly salty dessert that no amount of honey can rescue.
03 -
  • If your kitchen is particularly cold when you're working with kataifi, let the phyllo come to room temperature fully—cold strands are brittle and break more easily during mixing and layering.
  • The secret that separates homemade knafeh from restaurant versions is patience with the syrup; letting it cool before pouring means it soaks into layers instead of running off.
  • Broil the top for 1-2 minutes after baking if you want extra crackle, but watch it like a hawk—phyllo goes from bronzed to charred in seconds.
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